Make a smooth batter of above ingredients with water. Batter should be of dropping consistency (like bajji batter). Keep aside for fifteen minutes.

Heat 200 ml oil in a deep frying pan. Reduce heat to medium, dip each cauliflower florets in batter and deep fry till golden color in batches ( 7 - 8 florets at a time ). Drain out from oil and place on paper towels to absorb extra oil. Do not use this oil for main preparation.

Other ingredients

1 tablespoon oil (fresh oil)

1 onion, finely chopped

6 cloves garlic, finely chopped

½ - inch piece ginger, finely chopped

Sauce ingredients:

1 tablespoon soy sauce

1 tablespoon red chilli sauce

1 tablespoon tomato chilli sauce

1 tablespoon sweet chilli sauce

1 teaspoon corn flour

100 ml (1/2 cup) water

1 teaspoon chopped coriander leaves or spring onion greens

Method

In a small bowl, mix all the sauce ingredients together and keep aside.

Add sauce mix and stir well on a low heat for 2 – 3 minutes. When it is about to boil, add diluted corn flour mix and stir well for 2 minutes until slightly thickens / well mixed with sauce / brown color.

Dilute 1 teaspoon active dry yeast with 5 tablespoons warm water and 2 teaspoons sugar. Let it stand for 15 minutes, until it fermented and doubled in quantity (see the photo).

For the dough:

Melt 2 teaspoons butter in 50 ml medium hot milk and keep aside.

Beat 1 small egg with 1 teaspoon milk and keep aside for final stage of baking (egg wash ).

Place 2 cups of flour in a large bowl (or first add 1 1/2 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt. Make a well in the center, and pour 50 ml milk – butter mix , fermented yeast mixture, (extra 2 teaspoon sugar if you need light sweet roll) and 1 egg. Knead into a dough. Sprinkle 2 - 3 teaspoons of reserved milk if required until you have a soft moist dough that can be handled. Turnout onto a floured surface, and knead for at least 10 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 to 1 1/2 hours.

Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.

Preheat oven (OTG) at 190 *C or 375 *C.

Beat egg with 1 teaspoon milk; brush over braids. Bake at 375° *F or 190 *C for 18 - 22 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice.